Monday, January 7, 2008

PUMPKIN JAM - CONFITURE DE POTIMARRON

As I am still in a post-holiday haze (not because of any kind of hangover, but just because I feel that way...), the recipe that I'm going to talk about today isn't really new (only the pictures). I just want to put my "Pumpkin Jam" recipe (see old link) under the spotlight once again, because it is so fabulous and deserves some attention...

It is a jam that I have been making for the past two years and it is without a doubt one of my favorite fall recipes. It was invented on the spurr of the moment, one day when I had some pumpkin puree left, after I had made a "Pumpkin Pie" for Thanksgiving.

Straight away, I was blown away by it's lusciousness and marvelous flavor reminiscent of chestnuts and fall/winter holidays. A real treat!

This jam isn't only good, it's fabulous!!! It is incredibly tasty and delicate. In fact, this "Pumpkin Jam" reminds me a lot of chestnut puree/jam, because the pumpkin (Hokkaido Pumpkin) I used has a very similar flavor and texture. It is for this particular reason that in French, the "Hokkaido Pumpkin" is called "Potimarron" (marron = chestnut). Not to forget that the added spices go perfectly hand in hand with the pumpkin's natural honeyed sweet and rich/deep aromas. It's really a wonderful jam that would make a great Christmas gift!

Method:1. In a pan, stir together all ingredients.2. Bring to the boil.3. Lower the heat and let the mixture simmer for about 35 minutes to 1 hour, until thick (see remarks) and transluscent.4. Pour into clean/sterilized jam jars/pots.5. Close the jars hermetically and invert the jars.6. Let cool.

Remarks:I recommend you to use the following pumpkin:Potimarron (French) = Hokkaido Pumpkin = Chestnut Pumpkin = Baby Red Hubbard = Uchiki Kuri = Chinese Pumpkin = Japanese Pumpkin. You can also make this jam with Butternut squash.

To obtain fresh puree, take your pumpkin, cut it in half, deseed it and peel it, then cut it in cubes and steam. Once it is cooked, mash the pumpkin flesh. It has to be a very smooth and thick (not to wet) puree.The jam has to be thick and "dryish", a bit like chestnut puree/jam.Store at room temperature and keep away from the light.Once the pot opened, keep it in the refrigerator.

Serving suggestions:Spread the jam on a slice of your favorite bread or eat it with homemade scones/biscuits, muffins or pancakes.I guess that it would go well with certain cheeses.

This Cucurbita maxima also grows in my garden. Same genus & species but a different variety: Uchiki kuri; it's a winter squash, pumpkins are C. pepo. I have not used it for jam but it makes a great pie or soup and perhaps a souffle. A good source for jam is Christine Ferber's Mes Confitures a real fave. Her tomate vert is utterly fab. But she uses too much sugar and so do you -:). Ferber also has useful directions for making jam and one should always use a thermometer. I prefer granulated sugar over castor as the latter tends to caramelize. John Chypre

Rosa, I would never have thought to make a jam out of pumpkin! I have made pumpkin butter before and now have filed this recipe away for next fall when I need to figure out what to do with the Halloween pumpkin. I suspect it isn't going to be pie next year;-)